- Preheat Oven: Preheat oven to 425°F (220°C). Line a roasting pan with foil or parchment paper.
- Prepare the Tenderloin: Pat the beef dry. Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub evenly all over the tenderloin.
- Roast: Place tenderloin in the prepared pan. Roast in preheated oven for 25–35 minutes, or until internal temperature reaches 125°F (52°C) for medium-rare. Adjust time for desired doneness.
- Rest: Remove beef from oven, cover loosely with foil, and rest for 10–15 minutes.
- Make Pan Sauce: While beef rests, place roasting pan over medium heat on the stove. Add red wine (if using) and scrape up any browned bits. Add beef broth and simmer 3–5 minutes until slightly reduced. Stir in butter for richness. Adjust seasoning with salt and pepper.
- Slice and Serve: Slice tenderloin into thick medallions and drizzle with the pan sauce. Garnish with extra fresh herbs if desired.
Enjoy a perfectly roasted, juicy beef tenderloin with a rich and savory sauce that elevates any meal.
Serving and Storage
Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Storing Leftovers
- Refrigeration: Store slices in an airtight container for up to 3 days. Reheat gently in the oven or microwave.
- Freezing: Freeze cooked slices without pan sauce for up to 1 month. Thaw in refrigerator before reheating. Make fresh pan sauce when serving.
Tips
- Use a meat thermometer to ensure perfect doneness.
- Let the beef rest after roasting to lock in juices.
- Fresh herbs elevate the flavor—use dried only if fresh aren’t available.
- Add shallots or garlic to the pan sauce for more depth.
- For extra presentation, garnish with rosemary sprigs or thyme leaves.
Conclusion
Herb-Roasted Beef Tenderloin with Savory Pan Sauce is a simple yet luxurious dish that will impress your family and guests. Juicy, tender, and full of herbal flavor, it’s a timeless recipe that combines ease and elegance.
FAQ
Can I cook the tenderloin ahead of time?
Yes, roast it ahead and reheat gently, but make the pan sauce fresh for best flavor.
What if I don’t have red wine?
Substitute with extra beef broth or a splash of balsamic vinegar for depth of flavor.
How do I know when the beef is done?
Use a meat thermometer: 125°F (52°C) for medium-rare, 135°F (57°C) for medium.
Can I use dried herbs?
Yes, but reduce the quantity to about 1 tsp each for a balanced flavor.
Can I freeze cooked tenderloin?
Yes, freeze slices without sauce and thaw in the refrigerator before reheating.